Ingredients

1 Savoy cabbage
(shredded thinly)

Maldon salt

black pepper
(freshly ground)

6 cloves garlic
(big fat ones, grated)

5 tablespoons cream
(or more if you like)

water

Method

In a large based pan with a lid, cover the bottom of the pan with a cm of water and turn the heat up to high. Add the shredded cabbage and stir as the water heats up, when the water starts to boil, reduce the heat, stirring all the time.

Once the cabbage has started to wilt slightly but is still crisp, season and add the garlic, stir well and taste.

Keep stirring and stir in the cream, serve immediately.

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